Ronnie's Notes
Everyone loves stuffed mushrooms. You can freeze these for about a month.
Difficulty: Easy
Instructions
Preheat the oven to 350°F.
Rinse and dry the mushrooms.
Cut off and discard a thin slice from the bottom of each stem.
Remove the stems, chop them, and set them aside.
Brush the outside of the caps with the melted butter.
Cook the sausage in a skillet over moderate heat for 2–, breaking the pieces into smaller pieces as you cook them.
Add the garlic and the chopped mushroom stems, and continue to cook the mixture 2–, or until the meat is well browned.
Remove the pan from the heat and drain off any excess fat.
Combine the meat mixture in a bowl with the mozzarella cheese, bread crumbs, Parmesan cheese, and oregano.
Mix ingredients well and use the mixture to stuff each mushroom cap.
Place the filled caps on a cookie sheet.
Bake for or until they are hot and the cheese bubbles.